Ingredients

• 3/4 cup dried fig
• 1/2 cup walnuts
• 1/2 cup apricot preserves
• 2 tablespoons brown sugar
• 2 teaspoons fresh lemon juice
• 1 cup unsalted butter, softened
• 3/4 cup firmly packed brown sugar
• 1 large egg yolk
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 1/4 cup granulated sugar

Instructions

1. Heat oven to 350°F.

2. Make filling: cut stems from figs, pulse figs in food processor until coarsely chopped, add walnuts and pulse until both are finely chopped; Transfer to bowl and stir in remaining filling ingredients.

3. Make dough: Beat butter, brown sugar, egg yolk and vanilla in mixing bowl at medium speed until light and fluffy; at low speed, beat in flour just until blended, gather dough into a ball in bowl.

4. Spread sugar on a plate,Shape dough into 1-inch balls and roll in sugar; place balls 2-inches apart on ungreased cookie sheets; flatten slightly.

5. Press a 3/4-inch wide indentation in center of each with thumb; fill each with a rounded 1/2 teaspoon of filling; bake until edges are golden, 10 minutes; cool on wire racks.